Tex Mex Breakfast Chimichanga
By
Lynn Socko
@lynnsocko
1
This is one of those recipes where measurements just aren't needed. I used leftover's, fresh veggies, fried taters and of course cheese. The only thing I would suggest, if using meat, make sure it's one you like with eggs. Enjoy!
Ingredients
-
·**leftover sirloin steak
-
·**red potatoes
-
·**diced onion
-
·**diced tomatoes
-
·**chopped jalapeno
-
·**chopped cilantro
-
·**eggs
-
·**grated cheese
-
·**10-12" flour tortillas
-
·**canola oil
-
·**salt and pepper to taste
How to Make Tex Mex Breakfast Chimichanga
- I started the process by dicing some red potatoes (4) and onion (1/2) and fried in the same skillet I had cooked steak in the night before.
- While that was cooking I diced 2 tomatoes, and 2 jalapeno's and put in a non stick skillet and started cooking them with a little bacon grease I had.
- Then I cut the leftover steak up into large bite size pcs. and chopped some cilantro.
- Then I popped the steak in my food processor and gave it a whirl to chop it nicely.
- Then I added it to the tomatoes and jalapeno's to warm it up.
- Once warmed and browned a little, I added the potatoes and onions.
- I a bowl I broke about a dozen eggs and added the cilantro and whisked really well.
- Then I added the eggs to the meat and veggie mix.
- I cooked them stirring constantly till eggs were firm.
- Then I added some grated cheese I had leftover and added it to the pan.
- I turned off the heat and stirred until the cheese had melted.
- I heated my tortillas in the micro for about 2 min. to make them soft and easy to fold without tearing.
- I placed a few tbs. of egg mix in the middle, folded the sides over, then rolled it up.
- I heated about 2" oil in my skillet and browned them on all four sides.
- You can serve them with any condiment you enjoy with eggs, here are a few suggestions:
Sweet Heat Breakfast Salsa
Mexican Red Table Salsa, Salsa Roja de Mesa
Basic Roasted Tomatillos Salsa
